Pizzaiola-Style Beef with Bucatini (Manzo alla Pizzaiola con Bucatini)

Pizzaiola-Style Beef with Bucatini (Manzo alla Pizzaiola con Bucatini) ingredients

• 1.25 lbs Ground beef, 85/15
• 2 tbsp Olive oil
• 1 small Yellow onion
• 4 cloves Garlic
• 28 oz can Crushed tomatoes, San Marzano
• 2 tbsp Tomato paste
• 2 tsp Dried oregano
• 1/2 tsp Red pepper flakes
• 1/2 cup Kalamata olives, pitted
• 1/4 cup Fresh basil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/2 cup Beef broth or water
• 12 oz Bucatini
• 1 tbsp Salt
• Parmesan cheese, grated

How to make Pizzaiola-Style Beef with Bucatini (Manzo alla Pizzaiola con Bucatini)

1. Heat a large, deep skillet or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil. Add the 1.25 lbs of ground beef and cook, breaking it up with a spoon, until well browned and cooked through, about 7-9 minutes. Drain any excess fat and set the beef aside in a bowl.
2. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Add the finely diced small yellow onion and cook for 3-4 minutes until softened and translucent.
3. Add the 4 thinly sliced garlic cloves and 2 tablespoons of tomato paste to the skillet. Cook for 2 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
4. Pour in the 28 oz can of crushed San Marzano tomatoes. Stir in 2 teaspoons of dried oregano, 1/2 teaspoon of red pepper flakes (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the browned ground beef back to the skillet. If the sauce appears too thick, stir in 1/2 cup of beef broth or water.
5. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
6. While the sauce simmers, bring a large pot of heavily salted water (1 tablespoon salt) to a rolling boil over high heat. Add the 12 oz of bucatini pasta and cook according to package directions until al dente, typically 9-11 minutes. Before draining, reserve 1/2 cup of the starchy pasta water.
7. Just before the pasta is done, stir the 1/2 cup of chopped Kalamata olives and 1/4 cup of chopped fresh basil into the sauce. Taste and adjust seasoning with salt and pepper as needed.
8. Drain the bucatini and add it directly to the skillet with the Pizzaiola sauce. Toss everything together, adding a splash or two of the reserved pasta water if the sauce needs to be loosened to coat the pasta beautifully.
9. Serve immediately in warm bowls, garnished with additional fresh basil and a generous grating of Parmesan cheese.

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